A. Waterhouse – Understanding Wine Chemistry (2016)

Автор: A. Waterhouse
Название книги: Understanding Wine Chemistry (2016)
Формат: PDF
Жанр: Пищевая промышленность
Страницы: 465
Качество: Изначально компьютерное, E-book

Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike.
Understanding Wine Chemistry:
Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties
Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions
Includes case studies showing how chemistry can be harnessed to enhance wine color, aroma, flavor, balance, stability and quality.
This descriptive text provides an overview of wine components and explains the key chemical reactions they undergo, such as those controlling the transformation of grape components, those that arise during fermentation, and the evolution of wine flavor and color. The book aims to guide the reader, who perhaps only has a basic knowledge of chemistry, to rationally explain or predict the outcomes of chemical reactions that contribute to the diversity observed among wines. This will help students, winemakers and other interested individuals to anticipate the effects of wine treatments and processes, or interpret experimental results based on an understanding of the major chemical reactions that can occur in wine.
Introduction
Wine Components and Their Reactions
Water and Ethanol
Carbohydrates
Acids
Minerals
Amines, Amino Acids, and Proteins
Higher Alcohols
Esters
Isoprenoids
Aldehydes, Ketones, and Related Compounds
Thiols and Related Sulfur Compounds
Introduction to Phenolics
Volatile Phenols
Non‐flavonoid Phenolics
Flavan‐3‐ols and Condensed Tannin
Flavonols
Anthocyanins
Sulfur Dioxide
Taints, Off‐flavors, and Mycotoxins
Chemistry of Wine Production Processes
Outline of Wine Production
Grape Must Composition Overview
Maceration and Extraction of Grape Components
The Biochemistry of Wine Fermentations
Grape‐Derived Aroma Precursors
Wine Oxidation
Topics Related to Aging
The Chemistry of Post‐fermentation Processing
Additives and Processing Aids
Case Studies: Recent Advances in Wine Chemistry
Authentication
Optimizing White Wine Aromas
Appearance of Reduced Aromas during Bottle Storage
Grape Genetics, Chemistry, and Breeding
Analytical Innovations and Applications
New Approaches to Tannin Characterization